Fajita Chicken Casserole

Instructions

1. Preheat oven to 350°F (175°C) and spray a 9×13-inch dish with nonstick spray.

2. In a large bowl, mix chicken, rice, soup, sour cream, frozen vegetables, tomatoes with chilies, broth, fajita seasoning, and half the cheese.

3. Spread evenly into the prepared dish.

4. Cover with foil and bake for 35 minutes.

5. Remove foil, sprinkle remaining cheese on top, and bake uncovered for 10 minutes until melted and bubbly.

6. Rest for 5 minutes before serving.

Pro tips

• Use fresh peppers and onions sautéed in olive oil for extra flavor

• Marinate chicken in fajita seasoning for deeper taste

• Try a homemade seasoning mix for full control of salt and spice

• Top with cilantro, avocado, or lime juice before serving

Storage and reheating

Refrigerate leftovers in an airtight container for up to 4 days. For freezing, let the casserole cool completely, portion, and freeze. Reheat covered at 300°F or microwave with a splash of broth to keep rice moist.

Variations

• Gluten-free: use gluten-free soup and seasoning

• Low-carb: swap rice for cauliflower rice

• Dairy-free: use plant-based soup, sour cream, and cheese

• Vegetarian: replace chicken with beans, quinoa, or roasted vegetables

FAQ

Can I use rotisserie chicken? Yes, it works perfectly and saves time.
Can I make it ahead? Yes, assemble a day in advance and bake when ready.
How do I keep rice from being undercooked? Mix well and bake covered.
Can I adjust spice level? Yes—choose mild chilies or add jalapeños for heat.
Does it freeze well? Absolutely, both before and after baking.